Basic Vegetable Stock

[Guest guest]

This is the stock we make all the time.

AJ

 

Basic Vegetable Stock

 

3 large onions, coarsely chopped

3 large carrots, coarsely chopped

3 ribs celery, coarsely chopped

2 turnips, peeled and coarsely chopped

2 potatoes, coarsely chopped

8 to 10 cloves garlic, unpeeled

2 cups mushrooms, including stems, coarsely chopped

4 tbsps. olive oil

10 to 12 sprigs fresh parsley

1 cup dry white wine (optional)

1 tbsp. whole black peppercorns

1 tsp. dried thyme

2 bay leaves

salt to taste

12 cups water

 

Place the onions, carrots, celery, turnips, potatoes, garlic, and mushrooms in a

large roasting pan and drizzle with the olive oil. Roast in a preheated 400

degree oven for 45 minutes, shaking the pan occasionally. Remove the vegetables

from the oven and combine them with the remaining ingredients in a large pot

over moderate heat. Add some of the water to the roasting pan and bring to a

boil over high heat, scraping the bottom and the sides to remove any brown bits,

and add this liquid to the pot. Bring to a boil over moderate heat. Reduce the

heat so the water barely bubbles and simmer partially covered for 30 minutes.

Strain the broth, pressing the vegetables to extract as much liquid as possible.

Store refrigerated for 4 to 5 days, or freeze.

Makes about 3 quarts.